Cookie press shortbread are, hands down, the easiest Christmas cookies I make. They also happen to be one of our favourite, and who can blame us. Bite size, buttery, sweet, and they just absolutely melt in your mouth. The only problem is how easy it is to grab a handful of them out of the cookie tin.
When I say that these are a favourite, I mean it. They’re another one of my cookies that have been passed down from my Nana. She makes them every year, my Mom makes them every year, and I make them every year. Now, you may be thinking that it’s insane for each of us to make them. The answer to that is simple: We don’t want to share.
Seriously though, cookie press shortbread are so unbelievably easy to make, and so delicious, it’s just easier for us each to make a batch (or two), instead of having to make six times the recipe for there to be enough to pass around. As soon as you try them you’ll understand.
What’s a cookie press?
If you’ve never used a cookie press before, do I have a game changer for you! Cookie presses are kind of like a caulking gun for cookies. Bo’s going to appreciate the tool reference in this post, lol. You put the dough into the barrel of it, screw on the top, and pull the trigger to squeeze out the perfect amount of dough for a cookie.
We always make our cookie press shortbread using the star shape, just because it’s become tradition, and I love the added crispy edges. Cookie presses come with TONS of different shape inserts you can use all year round. The Christmas tree ones are super cute for the holidays too.
This Wilton Cookie Press is the one that I use. There are lots of different brands to choose from, and extra disks you can buy if you want more patterns. There are some really cute new christmas ones this year too!
Why cookie press shortbread?
I mean, other than the fact that they are DELICIOUS? Cookie press shortbread are just so darn easy to make. Sometimes people call them spritz cookies, or whipped shortbread. The key characteristic is a soft and fluffy dough. This makes it really easy to scoop into the cookie press.
You save so many typical steps by using a cookie press. There’s no worrying about rolling it out, cutting it, and moving it to your cookie sheets. You press the cookies out right onto your prepared sheets, and they’re ready for the oven. Before they go into the oven you can jazz them up with some coloured sugar or sprinkles if you want, or a bit of icing after they come out if that’s your thing.
Other Holiday Cookies We Love
If you’re planning out your Christmas baking, these are some of my other favourites I think you’ll love!
These soft and chewy ginger cookies are a staple of our Christmas cookie lineup. A soft, chewy center with crisp and caramelized edges and so flavourful!
If you’re a fan of shortbread cookies, I never go a year without making these classic rolled shortbread. They’re are crisp and buttery with just a hint of sweetness.
Cookie Press Shortbread Recipe
I hope you love these cookie press shortbread cookies. Don’t forget to pin it for later, and let me know what you think after you make them! I hope you have a wonderful, safe holiday season this year!
- 1 pound butter, softened (or use 1 cup butter and 1 cup margarine like Nana does)
- 1 cup icing sugar
- 1 teaspoon vanilla extract
- ½ cup cornstarch
- 3 cups all-purpose flour
- Preheat your oven to 350ºF with a rack in the middle position. Line your baking sheets with parchment paper or silpat mats.
- Add the butter, sugar, and vanilla to the bowl of your stand mixer. Beat on medium speed until well combined. Add the cornstarch and flour, and beat on low until combined. Turn the mixer up to medium and let beat for a couple of minutes, until the dough is light and airy.
- Use a cookie press to press out your favorite shapes, or drop by heaping teaspoon onto your baking sheets.
- Bake for 10-15 minutes, until the edges are just lightly browned. Cool completely on wire racks before eating.
These will store in an airtight container in a cool place for a couple of weeks.
I really like these cooked until the edges are golden brown, but the proper way is to to go until they are just barely colored at all. I just like that extra nutty flavour you get with the crisp brown edges.